Pheasant Under Isinglass

I’ve always wanted to make Pheasant Under Glass…it sounds so incredibly elegant. But sailors don’t come across this grasslands delicacy very often. We’re mostly handed duck and goose and such. So when my future son-in-law greeted me with a hug and a vacuum sealed frozen package of meticulously cleaned pheasant I couldn’t have been more excited! But now I was stumped about the “Under Glass” part. Presumably when the entrée is presented to a guest, the glass cover is lifted and the waiter fans the aroma towards the guest. Well, there is probably not a sailboat in the world that has a glass-domed dish on board. (Let us know if you do!) So Isinglass will have to suffice. I’ll present the pheasant under the dodger, sailor style!

Roast Pheasant Under Glass

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2 whole pheasant breasts
2 tablespoons butter
1 tablespoon EVOO
2 tablespoons freshly squeezed lemon juice
½ teaspoon freshly ground black pepper
2 cups Crimini mushrooms, sliced
4 large shallots, peeled & chopped
2 tablespoons brandy
1/3 cup dry white wine
1/2 cup heavy cream
1/2 cup chicken broth

Full disclosure: I did not know if the frozen package of meat I was handed was pheasant breasts, boned, skinned or…even one or two. Once thawed I discovered there were two full perfect pheasant breasts, with breast bones and skinned. I used the same basic recipe that you would for traditional Pheasant Under Glass which is skinned and deboned, with some alterations.Slice the mushrooms and chop the shallots. Set aside. Preheat your galley oven to 350º.

In a large skillet, heat the butter and EVOO. Sauté the pheasant breasts on medium for 2-3 minutes per side. Pour on the lemon juice and sprinkle the pepper half way through the searing. Once browned, remove the breasts from the pan, retaining the oil. Place the breasts on a baking sheet and pop them into your pre-heated oven. Roast for 20 minutes. Meanwhile…

In that same pan, sauté the shallots and mushrooms in the remaining oil for 10 minutes on a low to medium flame. You will want the mushrooms to be completely cooked through, releasing all of their juices and looking browned.

Add the chicken broth, brandy and white wine. Warm through to a simmer. Add the cream and reduce heat. Warm this sauce but don’t let come to a boil.

Place the roasted pheasant breasts on a platter and spoon the mushroom sauce all around. Serve this elegant dish under a glass dome to your most persnickety guests. Or under your isinglass dodger…to your favorite sailor buddies.


2 thoughts on “Pheasant Under Isinglass

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